Breakfast Skewers

From Country Woman









INGREDIENTS



1 package (7 ounces) brown-and-serve sausage links



1 can (20 ounces) pineapple chunks, drained



10 medium fresh mushrooms



2 tablespoons butter or margarine, melted



Maple syrup



SERVINGS 5



CATEGORY Main Dish



METHOD Grill (gas or charcoal)



PREP 10 min.



COOK 10 min.



TOTAL 20 min.







DIRECTIONS



Cut sausages in half; alternately thread sausages, pineapple and

mushrooms onto metal or soaked bamboo skewers. Brush with butter and

syrup. Grill, uncovered, over medium-hot heat, turning and basting

with syrup, for 8 minutes or until sausages are lightly browned and

fruit is heated through. Yield: 5 servings.

Breakfast On the Grill

From Quick Cooking









"I thought having breakfast in our backyard would be a nice way to

christen our new patio, so I came up with this combination to cook on

the grill," recalls Shirley Ellul of Redford, Michigan. It's a fun

idea for camping, too.





INGREDIENTS



1 can (8 ounces) pineapple chunks



1/3 cup sugar



1-1/2 teaspoons ground cinnamon



3 cups cubed french bread (1-inch cubes)



1/4 cup butter or margarine, melted



8 slices Canadian bacon, quartered



SERVINGS 4



CATEGORY Breakfast/Brunch



METHOD Grill (gas or charcoal)



PREP 25 min.



COOK 5 min.



TOTAL 30 min.







DIRECTIONS



Drain the pineapple, reserving 2 tablespoons juice; set aside. In a

bowl, combine sugar and cinnamon. Dip bread cubes in butter, then in

cinnamon-sugar. Place bread, bacon and pineapple on a large piece of

greased heavy-duty foil (about 28 in. x 18 in.) Drizzle with reserved

juice.

Fold foil around bread mixture and seal tightly. Grill,

uncovered, over medium heat for 4-5 minutes on each side or until

heated through. Yield: 4 servings.